The USDA’s Food Safety and Inspection Service (FSIS) is proposing new federal standards aimed at reducing the presence of salmonella and campylobacter in ground chicken and turkey products, along with raw chicken breasts, legs and wings. The standards are set to go into effect this spring.

The USDA’s Food Safety and Inspection Service (FSIS) is proposing new federal standards aimed at reducing the presence of salmonella and campylobacter in ground chicken and turkey products, along with raw chicken breasts, legs and wings. The standards are set to go into effect this spring.

The standards are part of the FSIS’ Salmonella Action Plan, which launched in 2013, and aimed for a 30 percent reduction in the number of illnesses related to salmonella and as much as a 37 percent decrease in campylobacter related illnesses across the nation.

FSIS officials will conduct routine sampling at poultry processing facilities throughout the year in an effort to better assess the presence of the pathogens rather than current methods, which is typically done on consecutive days. FSIS says that by spreading out the inspections it will make it easier to assess the overall effectiveness of poultry processors at containing the bacteria.

According to the USDA, the risk of salmonella contamination increases the more the carcasses are processed, and says the new regulations will greatly reduce the risks by preventing as many as 50,000 illnesses annually.

“Today, we are taking specific aim at making the poultry items that Americans most often purchase safer to eat,” Agriculture Secretary Tom Vilsack said in a statement. “This is a meaningful, targeted step that could prevent tens of thousands of illnesses each year.”

“These new standards, as well as improved testing patterns, will have a major impact on public health,” said USDA Deputy Under Secretary for Food Safety Al Almanza. “The proposed changes are another way we’re working to meet the ever-changing food safety landscape and better protect Americans from foodborne illness.”

“Getting more germs out of the chicken and turkey we eat is an important step in protecting people from foodborne illness,” said Robert V. Tauxe, MD, deputy director of the Division of Foodborne, Waterborne and Environmental Diseases at the Centers for Disease Control and Prevention. “I look forward to seeing fewer Americans get sick as a result of these proposed changes.”

I recently went to a restaurant in Istanbul, Turkey whose main mission is to resurrect and re-create recipes that Sultans reigning over the Ottoman Empire would serve at lavish ceremonies. One of the most interesting to emerge among the mostly meat-based dishes was a hummus dating back to 1469 that included the likes of cinnamon, currants and pine nuts. It was delicious, although not your average hummus experience - it was sweeter and denser, almost like a dessert. Here's how to make it like a Sultan.

I recently went to a restaurant in Istanbul where the chef’s main mission is to resurrect and re-create recipes that Sultans reigning over the Ottoman Empire would serve at lavish ceremonies. One of the most interesting to emerge among the mostly meat-based dishes was a hummus recipe dating back to 1469 that included the likes of cinnamon, currants and pine nuts. It was delicious, although not your average hummus experience – it was sweeter and denser, almost like a dessert. It was delicious, so I said, challenge accepted! Here’s how to make your hummus recipe like a Sultan.

Hummus isn’t really a Turkish thing – it’s more prevalent in Arabic countries and has been enjoyed for centuries. While there is no concrete source known of the origin of hummus, the earliest known recipes for the dish are recorded in cookbooks that were published in Egypt in the 13th century. Today, it’s so much a part of American culture, it’s nearly everyone’s go-to snack because it’s simply that hard to hate. It’s easy, readily available and cheap.

There’s no shame in enjoying the same hummus recipe day after day, because hummus is inherently a perfect balance between protein, carbohydrates and fat as well as sweet sour, and savory. But it never hurts to change up the dip recipe every so often to challenge your senses. This hummus recipe is your next adventure. Enjoy!

Ottoman Hummus Recipe

Makes 2 cups

Ingredients

16-oz cooked/canned chickpeas, shelled (if you have the patience, it makes for a smoother hummus)

2 generous tablespoons tahini (sesame seed paste)

Juice of 1 large lemon

1/4 teaspoon cinnamon

Dash of nutmeg

2 tablespoons olive oil (highest quality you have)

1 tablespoon pine nuts

1 tablespoon currants

Salt to taste

Directions

Add the tahini and lemon juice into a food processor. Blend until smooth. Add the chickpeas and cinnamon and while blending, slowly drizzle in the olive oil until smooth. Add the currants and pine nuts and pulse 2-3 times for a half-second. Serve with toasted pita bread, crudites or (ahem) dark chocolate.

Aylin Erman is founder of GlowKitchen. There she shares step-by-step picture recipes of her plant-based creations. Aylin lives and works in Istanbul as a writer and editor at the country’s first-ever green-living and sustainability platform, Yesilist. Like her on Facebook and follow her on Twitter to keep up with food news and recipes.

In less than one week, brace yourself for the next round of turkey dinner. By now, you're probably contemplating how to change things up from Thanksgiving turkey from only a few weeks back. If you want to change things up from your regular, albeit winning, recipe, try this recipe for maple and orange glazed turkey – it'll win in other ways!

By now, you’re probably contemplating how to change things up from Thanksgiving turkey for Christmas dinner. If you want to change things up from your regular (albeit winning, recipe, of course) try this maple and orange glazed turkey recipe.

The maple and orange add more seasonal cheer to the mix and are complemented by aromatic sage and thyme. The butter brings all the ingredients together, making for a caramelized, earthy, slightly sweet, flavorful turkey that is sure to fill your Christmas with more magic. Enjoy!

Heat oven to 425 degrees Fahrenheit. In a small bowl, whisk together the maple syrup and orange juice. In a separate bowl, combine 6 tablespoons of the butter with thyme and sage and mix until evenly combined. Set both bowls aside.

Run the turkey under cold water and pat dry with paper towels. Put the turkey in a large metal roasting pan with a baking rack inside. Season the turkey liberally with salt and pepper, both on the inside and out. Loosen the skin on the breast by sliding clean hands under the skin, going as far as possible. Take the herb butter and spread it under the skin and over the breast evenly. Use the remaining 2 tablespoons of butter to rub atop the skin, making sure to spread it evenly. Position the turkey so it is skin-side up and the wing tips are tucked under the body.

Position the roasting pan on the lowest rack in the oven and bake for 30 minutes. Pour the orange maple glaze over the turkey and loosely cover the pan with aluminum foil. Every 30 minutes, baste the turkey with the dripping juices. Roast for 1.5-2 hours, or until a thermometer inserted into the center of the roast reads between 165 and 175 degrees Fahrenheit.

Remove the turkey from the roasting pan and let it sit covered for 15-20 minutes so that the juices can relax in the turkey and keep it juicy and tender. If you cut right away, the juices will escape! Use the juices left in the pan to make a gravy.

]]>http://www.organicauthority.com/christmas-recipe-maple-orange-glazed-turkey/feed/0Gobble Up Food Waste: 10 Ways to Use Your Leftover Turkeyhttp://www.organicauthority.com/end-food-waste-leftover-turkey
http://www.organicauthority.com/end-food-waste-leftover-turkey#commentsThu, 28 Nov 2013 08:00:12 +0000http://www.organicauthority.com/?p=26224
Turkey, turkey & more turkey. If you're not sick of it, you soon will be. With these 10 creative ways to use up leftover turkey, you can end food waste.

Food waste is an astounding problem: more than one-third of our food ends up uneaten. Help end the food waste epidemic by following our series to end food waste by using your leftovers wisely. First up: Turkey.

Turkey, turkey and more turkey. If you’re not sick of it yet, you soon will be. But with these ten creative ways to use up leftover turkey, you can end food waste and save your belly from mediocrity and boredom.

Step one in leftover turkey is freezing the meat you won’t be able to eat before it spoils. Leave enough turkey for whatever you know you’ll eat within four days. Remove the rest from the carcass, portion it out and freeze it.

Don’t toss the carcass! Use it to make healthy, nutrient-dense bone broth. It’s simple. Place the carcass in a large crockpot. Add water to cover, a splash of apple cider vinegar and cook on LOW (or WARM setting if your crock runs hot) for 24 to 48 hours.

Strain the broth, season to taste and add onion, garlic and any other veggies you like. Return to crock and cook on LOW for another 8 hours.

You can freeze your broth or can it to preserve it for later use.

Now, deal with your leftover meat. Variety is the spice of life when it comes to using up leftovers.

1. Thanksgiving Salad: While it just uses up a bit of your meat, adding a bit of turkey to your salads can keep you from getting sick of turkeycentric dishes. I like to add cranberries and walnuts to really up the Thanksgiving flavor.

2. Turkey Mac: This one’s super popular with the kiddos. Make your favorite mac and cheese recipe and add a bit of cubed turkey meat to the mix.

3. Turkey Perfect Sandwiches: I have a confession. I prefer the leftovers to the actual day of Thanksgiving meal. And it’s this sandwich’s fault. Spread leftover mashed potatoes, turkey, cranberry sauce and any other leftovers you wish between some crusty bread slices and enjoy.

4. Turkey Quesadillas: All leftovers can live another day in quesadillas. I like to combine leftover sweet potatoes with turkey and cheese to craft delicious post-Thanksgiving quesadillas. Yum! Or, you can try bacon and ranch seasoning to make a Turkey Bacon Ranch quesadilla.

5. Sub Turkey in Your Favorite Chicken Recipes: I cube the majority of my leftover turkey meat and sub it in to any recipe that calls for cubed, cooked chicken. A few favorites include Chicken Masala, Chicken & Broccoli Rolls, Curry Chicken.

6. Slow Cooker Soup: Much like quesadillas, soup is the perfect vessel for leftovers. Add veggies, noodles and whatever you have left in your crisper to some broth and craft a delicious, warm soup for a cold day.

7. Fried Rice: Clean out the crisper and toss in some cubed turkey to craft a tasty leftover treat with healthy fried brown rice and eggs.

8. Frittatas: A great frittata can be made from your leftover feast. Toss in some cubed turkey, cheese and veggies. And don’t forget the gravy! You can pour a bit on top of your frittata for an extra rich treat.

9. Breakfast Hash: Cube or shred those leftover potatoes, add some eggs and turkey and fry it all up in a breakfast hash.

10. Pot Pie: Sure, chicken pot pie is the popular choice. But you can make an amazing turkey version with some homemade cream of mushroom soup, leftover veggies and cubed turkey.

Whatever recipe you choose, eat those leftovers with gusto and help end food waste.

Butterball, the brand synonymous with Thanksgiving turkeys, has announced a significant shortage on fresh turkeys for this year’s holiday.

According to the company, supermarket retailers will only receive half of their turkey orders placed with Butterball—if they ordered by June—on fresh turkeys weighing 16 pounds or more. The shortage is happening because, according to Butterball, the turkeys didn’t gain enough weight. A statement released by Butterball explains: “We experienced a decline in weight gains on some of our farms causing a limited availability of large, fresh turkeys. While we are continuing to evaluate all potential causes, we are working to remedy the issue.”

Butterball is the world’s largest producer of turkeys, around 20 percent of the more than 250 million killed in the U.S. each year, and 30 percent of the nearly 50 million killed for Thanksgiving dinners. Last February, Butterball workers were found guilty of felony and misdemeanor animal cruelty charges after a Mercy for Animals investigation obtained undercover footage of abuse.

While the shortage is clearly a setback for Butterball’s sales, other turkey producers have not reported any major shortages. According to Take Part, a pasture-raised turkey producer in Sonoma County, Calif. is having the opposite issue: “We’re short on smaller turkeys,” says Willie Bird farm manager Beagle Brodsky. “We’ve had no rain in Northern California, and the turkeys tend to eat when it’s dry, so we got bigger turkeys this year.”

And Tofurky and Field Roast—vegetarian holiday feast alternatives to turkey—are also not reporting any shortages. Animal welfare enthusiasts see the Butterball shortage as an opportunity for more humanely raised birds to make their appearance on Thanksgiving tables this year.

You may have heard about the dangers of stuffing a turkey. When it comes to food safety, stuffed turkey gets a bad rep, even though it's been tradition for centuries. That being said, nobody wants to mess with undercooked poultry, particularly when you're having several dozen extended family members over. But is stuffing a turkey actually dangerous? The short answer: it can be. Luckily, we've got some helpful tips and tricks to make stuffing a turkey safe and delicious.

You may have heard about the dangers of stuffing a turkey. When it comes to food safety, stuffed turkey gets a bad rep, even though it’s been tradition for centuries. That being said, nobody wants to mess with undercooked poultry, particularly when you’re having several dozen extended family members over. But is stuffing a turkey actually dangerous? The short answer: it can be. Luckily, we’ve got some helpful tips and tricks to make stuffing a turkey safe and delicious.

1. Thawing the Turkey

It’s very important to thaw the turkey well before stuffing and cooking it. Many turkeys are sold frozen, and almost all turkeys are flash-frozen before being sold in the United States. Be sure to follow safe procedure to thaw a turkey safely. Only when the turkey is thawed should you begin to stuff it.

2. Stuff the Turkey Last-Minute

Most people’s worries when it comes to cooking a stuffed turkey is that the stuffing will absorb too much liquid and not come up to the same temperature as the turkey, therefore making the stuffing under-cooked when the turkey is cooked, or the turkey over-cooked when the stuffing reaches the right temperature. To avoid this, stuff the turkey with warm stuffing — not hot — just before beginning to roast. The turkey will start off with a warmer core temperature, and the stuffing will reach the right internal temperature more quickly, killing any remaining bacteria.

3. When in Doubt, Take its Temperature

As with cooking poultry, when in doubt, check the temperature of the stuffing. Simply insert a probe thermometer into the core of the stuffing. The thermometer should read 165 degrees Fahrenheit. Use the same safety rules for poultry when handling stuffing that has come into contact with raw turkey.

In U.S. poultry slaughterhouses, nearly 1 million chicken and turkeys are unintentionally boiled alive each year. Why? According to the Agriculture Department it’s because fast-moving processing lines fail to kill the birds before they are dropped into the water.

Now, the USDA is finalizing a proposal that would revamp the inspection process and allow slaughterhouses to speed up processing lines even more. The USDA says faster poultry inspections are safer, but government officials and experts in poultry slaughter say the gain in efficiency will come cause an increase in inhumane treatment of birds.

According to the Washington Post, the inhumane treatment is proportional to the fast pace at which slaughterhouse employees work; if the birds are not properly secured before being flipped upside down and shackled, they can miss the automatic blade that is intended to kill them before they enter the scalding area.

The proposal would increase the maximum speed line from 140 to 175 birds per minute in chicken plants, and from 45 to 55 birds per minute in turkey plants. Some officials say that at that speed, it will be nearly impossible for workers to keep up.

“One of the greatest risks for inhumane treatment is line speed. You can’t always stop the abuse at these speeds,” Mohan Raj, a British-based poultry-slaughter expert told the Washington Post. “It’s so fast, you blink and the bird has moved away from you.”

The USDA says it has evidence that the new system, which would supposedly use inspectors more efficiently, could reduce food-borne pathogens like salmonella. However, those findings have been questioned.

The process of producing food animals has come under question recently, not only for its inhumane aspects, but also for its effect on public health. A new report by the Pew Commission on Industrial Farm Animal Production shows that in the last five years, the problems that animal agriculture poses to public health, the environment and animal welfare have worsened.

“The present system of producing food animals in the United States is not sustainable and presents an unacceptable level of risk to public health and damage to the environment, as well as unnecessary harm to the animals we raise for food,” said the report.

]]>http://www.organicauthority.com/blog/organic/usda-plan-to-speed-up-poultry-processing-could-increase-bird-abuse/feed/0Danone Goes After Breastfeeding Moms with Misleading Campaignhttp://www.organicauthority.com/blog/organic/danone-goes-after-breastfeeding-moms-with-misleading-campaign/
http://www.organicauthority.com/blog/organic/danone-goes-after-breastfeeding-moms-with-misleading-campaign/#commentsThu, 04 Jul 2013 07:00:37 +0000http://www.organicauthority.com/blog/?p=11842Turkish women may be feeling inadequate about their ability to breastfeed thanks to Danone, the multinational food giant that’s been promoting its powdered milk by warning women about their breast milk. According to an investigation conducted by the Independent, “Danone has been marketing its formula milk product Aptamil in Turkey by suggesting mothers with six-month […]

Turkish women may be feeling inadequate about their ability to breastfeed thanks to Danone, the multinational food giant that’s been promoting its powdered milk by warning women about their breast milk.

According to an investigation conducted by the Independent, “Danone has been marketing its formula milk product Aptamil in Turkey by suggesting mothers with six-month old babies might not be providing enough of their own milk to meet their children’s needs.”

But, the company says it’s taking the data directly from the World Health Organization’s recommendations and says WHO along with Unicef endorsed the campaign. The Independent says both organizations have denied any affiliation with the ad campaign.

The Independent reports that Turkey traditionally has a high rate of breastfeeding, as well as a growing middle class population with disposable income—the ideal market for Danone to boost sales of infant formula. The company distorted data about how much breast milk most women produce and turned it into an ad on television, in supermarkets and online, stating: “Your baby needs at least 500ml milk per day. If your breast milk is not enough, give Aptamil formula to support your baby’s immune system.”

“Danone’s campaign is misleading,” Dr Colin Michie, chairman of the British Royal College of Paediatrics and Child Health’s nutrition committee told the Independent. “There is not enough evidence to support its approach.” He added: “Mothers who follow Danone’s advice could end up moving their babies on to formula milk unnecessarily.”

Danone’s rival food maker Nestlé was accused of a similar tactic in the 1970s also in Turkey. The campaign boosted infant formula sales by 15 percent.

As the leaves turn those brilliant colors that make you stop your incessant shuffle for a momentary gawk, the winter squashes pile high and you begin to daydream about faraway beaches, Thanksgiving sure does have a way of creeping up! Instead of stressing (as we often do), honor the essence of Thanksgiving by, well, giving thanks. Besides, with this list of articles, you'll be set on pretty much any and every aspect of the impending holiday. It is with deep thanks for your readership that we offer you a roundup of our favorite Organic Authority Thanksgiving articles.

As the leaves turn those brilliant colors that make you stop your incessant shuffle for a momentary gawk, the winter squashes pile high and you begin to daydream about faraway beaches, Thanksgiving sure does have a way of creeping up! Instead of stressing (as we often do), honor the essence of Thanksgiving by, well, giving thanks. Besides, with this list of articles, you’ll be set on pretty much any and every aspect of the impending holiday. It is with deep thanks for your readership that we offer you a roundup of our favorite Organic Authority Thanksgiving articles.

Everyone knows the general history of Thanksgiving dinner: the Wampanoag tribe of Native Americans helped the pilgrims at Plymouth survive their first year in the New World, and they all celebrated together in the Autumn of 1621 with a holiday feast. But do you know the history of the Thanksgiving dishes themselves? Why do we eat sweet potatoes and not French fries? Pumpkin pie instead of strawberry shortcake? Cranberry sauce instead of cherry marmalade?

Americans drink more wine on Thanksgiving than on any other day of the year. Maybe it’s because a couple of glasses take the edge off awkward family interactions, or maybe, as Andre Simon claimed, “wine makes every table more elegant.” But don’t be mistaken: You won’t need expensive bottles to create that elegance. In fact, Slate recently made a case for cheap vino — a mighty convincing one at that.

Cranberries are loaded with antioxidants like vitamin C, flavanoids including quercetin, myricetin, kaempferol, anthocyanins and triterpenoids. In other words, they’re pretty darn good for you year round, not just as a relish on Thanksgiving. Geeked for ideas how to use the cranberry in addition to sauce? Here are six ways to include them, plus a sauce recipe almost as easy as opening a can but way more delicious.

Just five ingredients are all it takes to create this beautifully festive holiday dessert: Cranberry Pear Pie. (Technically, the pie crust is a sixth ingredient, but once you’ve mastered our Olive Oil Crust, you’ve got that in the bag). Prepared without a traditional lattice topping, this open-faced—and vegan—fruit pie dazzles a crowd with its stunning winter hues and shimmery glazed look. Enjoy with regular or non-dairy whipped cream, a sifter of brandy, and fine holiday company.

Thanksgiving is the quintessential food-lover’s holiday. The abundance of flavorful autumnal fruits and vegetables find their way into stuffing, mashes, gravies, relishes and so much more goodness we look forward to being thankful for. And add to the apparent identity crisis our country now faces as dissonance with our economic system continues to spread, a growing intolerance of unlabeled genetically modified organisms now found in 80 percent of processed foods. So, on this Thanksgiving make sure you leave the corporate owned and toxic GMO foods off of your menu. Here’s how.

These big white birds cannot run, fly or mate naturally, and even if they could mate, they would not be able to reproduce. In fact, these turkeys can barely even walk, weighed down because of enormous breasts that were selectively bred to provide for Americans’ preference for white meat over dark. This modern type of turkey takes only three months to mature (vs. eight months for other breeds) and is pumped with hormones for fast growth and full of antibiotics for surviving their fetid, factory-farm living conditions.

There’s no better day to give of yourself and your time than on Thanksgiving Day. A little history of Thanksgiving reveals, no doubt the early Native Americans had far better things to do with their time than help the Pilgrims learn to cook and survive in the New World. They had probably been planning a nice small dinner with their loved ones and didn’t particularly want to help out these starving, dirty, smelly white people. But they did, and their legacy of compassion will live on, not just for Thanksgiving Day, but also as an example of the innate goodness of human beings.

]]>http://www.organicauthority.com/eco-chic-table/thanksgiving-recipe-roundup.html/feed/0No Bones About It: 5 Steps to Make the Most of Your Leftover Turkeyhttp://www.organicauthority.com/foodie-buzz/no-bones-about-it-using-the-entire-holiday-turkey.html
http://www.organicauthority.com/foodie-buzz/no-bones-about-it-using-the-entire-holiday-turkey.html#commentsMon, 20 Dec 2010 01:15:37 +0000http://www.organicauthority.com/s1-foodie-buzz/c4-foodie-buzz/no-bones-about-it-using-the-entire-holiday-turkey/

Make no bones about it: The holidays inevitably result in a gigantic turkey carcass that you’re stuck staring at, wondering how to use up. In the past, it was Mom’s job to make the most of those leftovers, but times have changed, and it’s now up to you to step up to the (holiday) plate. Here’s the painless way to make the most of those leftover bones, including a few nifty uses you definitely haven’t thought of yet.

Make no bones about it: The holidays inevitably result in a gigantic turkey carcass that you’re stuck staring at, wondering how to use up. In the past, it was Mom’s job to make the most of those leftovers, but times have changed, and it’s now up to you to step up to the (holiday) plate. Here’s the painless way to make the most of those leftover bones, including a few nifty uses you definitely haven’t thought of yet.

First, clean those bones.Even after your holiday guests have ravaged as much food as they possibly can, the turkey — or chicken, if you’ve got it — is going to need a bit of a makeover (need help with a turkey recipe? Done!). So roll up your dress sleeves and put on your best cleaning groove tunes, because you are going to hand-pick the meat scraps off the bones. It’s not as bad as it seems, trust us. And you can save those scraps for eating — in a soup, salad, or casserole the next day. Bonus. Just get off as much meat as you can from the bones, and you’re ready for the next step.

Next, boil those bones.That’s right, you’re making a real chicken stock (or turkey), just as Grandma Emily used to do. Place your bones in a heavy pot full of water, add a tablespoon of any vinegar you have on hand (it brings out the minerals), bring to a boil, and simmer away for about 4 hours. What’s the big deal about homemade chicken stock? Lots, actually. Those bones are loaded with essential nutrients like calcium, iron and immune-boosting nutrients, and only a homemade stock extracts all the goodies out. Best of all, those bones are full of gelatin, which contains collagen, protein and minerals, and has been shown to help arthritis, boost the immune system and restore digestive health (here are some other calcium-rich foods to check out). Oh, and light a few dozen candles while this simmers, because really soon your house is going to smell like Grandma Emily’s, unless you take preventative measures.

Finally, strain and store that stock.This part’s easy. Strain the pot to get all the filtered, delicious stock you’ve just created. Save the bones, because we’re not quite done with them yet. Store your stock in an airtight jar or container in the fridge for a few weeks, or store it in the freezer for months on end. Remember that awesome gelatin we referenced? That stuff is going to make your stock become, well, gelatinized, once chilled, so don’t be freaked out when you take your jar out of the refrigerator and it looks like chicken jelly. That’s the sign of a good stock, because it reflects all the essential minerals within.

Now use that stock!Obviously, stock is perfect for all your soup-making needs. You’ll find that it outweighs any store-bought broth in flavor and depth a thousand times over. Aside from soup, use it when cooking rice and other grains, in gravies and sauces, and any other savory dishes where water or broth is called for. And if you really want to experience the full-on power of a homemade stock, drink a small warmed cup as a tonic for hangovers, stomach aches, and when you’re feeling under the weather. Close your eyes and take a sip. We promise, you’re going to like it.

Now use those bones!Bet you thought you were finally done with those old bones, eh? Nope, they have more life to them yet! Once you’ve strained the bones from your homemade stock, you’ve got a few options. First, you can compost them. Typically, animal foods shouldn’t be composted, but these bones have been boiled to the point of compost-worthiness, so go ahead and toss them into your pile. Otherwise, you can make pet food out of them. Turkey and chicken bones are too small for Fido and can cause splinters, so don’t give them the whole bones — but now that they’ve been boiled, you can make them into a pet stew. Toss those bones in a pot or pressure cooker with rice and veggies, and cook until they are mushy soft. Mushy mushy. Your pets will love it. And finally, if you’ve still got more bones, dry them on a baking sheet in the oven, then place them in a food processor until crumbly. What have you made here? Not bone flour — gross. It’s bone meal, the perfect organic fertilizer for your plants. Aren’t you green now.

Talk about bad timing, with Thanksgiving right around the corner, a Texas firm has recalled 2,600 pounds of fully cooked, ready-to-eat smoked turkey breast products due to possible contamination with a potentially deadly bacteria.

Talk about bad timing, with Thanksgiving right around the corner, a Texas firm has recalled 2,600 pounds of fully cooked, ready-to-eat smoked turkey breast products due to possible contamination with a potentially deadly bacteria.

According to the United States Department of Agriculture, the turkey products by New Braunfels Smokehouse were sold nationwide, including catalog and internet sales – which is insanely gross.

The turkey may contain listeria, a form of bacteria that can cause fever, muscle aches, headaches, convulsions, and weakened immune system.

The products recalled include 1 pound packages of sliced smoked turkey (product coded 2210) and sliced hickory smoked turkey (2180), each package is marked with USDA inspection number P-975. That is code for “you’ll puke.”

Contaminated poultry is no surprise. This summer, the Centers for Disease Control and Prevention proclaimed poultry the number one culprit for food poisoning and food borne illness. Not so finger lickin’ good!

But poultry isn’t always the bad guy. Sometimes vegetables get can be tainted too. Most recently cilantro used in Trader Joe and California Pizza Kitchen salads was recalled due to possible salmonella contamination.

There's no holiday better suited for foodies than Thanksgiving. The family is around so it's finally time to share your much-practiced cooking chops. In addition to all our Turkey day posts, we have gathered some of our favorite recipes and stories from our friends around the web, including over 15 great recipes for a vegetarian Thanksgiving! We hope everyone has a wonderful holiday next Thursday!

There’s no holiday better suited for foodies than Thanksgiving. The family is around so it’s finally time to share your much-practiced cooking chops. In addition to all our Turkey day posts, we have gathered some of our favorite recipes and stories from our friends around the web, including over 15 great recipes for a vegetarian Thanksgiving! We hope everyone has a wonderful holiday next Thursday!

Everyone knows the general history of Thanksgiving dinner: the Wampanoag tribe of Native Americans helped the pilgrims at Plymouth survive their first year in the New World, and they all celebrated together in the Autumn of 1621 with a holiday feast.

But do you know the history of the Thanksgiving dishes themselves? Why do we eat sweet potatoes and not French fries? Pumpkin pie instead of strawberry shortcake? Cranberry sauce instead of cherry marmalade?

Everyone knows the general history of Thanksgiving dinner: the Wampanoag tribe of Native Americans helped the pilgrims at Plymouth survive their first year in the New World, and they all celebrated together in the Autumn of 1621 with a holiday feast.

But do you know the history of the Thanksgiving dishes themselves? Why do we eat sweet potatoes and not French fries? Pumpkin pie instead of strawberry shortcake? Cranberry sauce instead of cherry marmalade?

Each delicious member of the traditional Thanksgiving dinner has arrived for a reason, and when you give thanks this year for the many blessings in your life, don’t forget to allow some gratitude that these elements of cuisine have come together to make one perfect holiday meal. The history of the Thanksgiving meal is a very American story, one that is filled with adventure, new discoveries and – of course – smart marketing.

TURKEY Native to the New World, wild turkeys were a staple of the local diet when the pilgrims arrived in 1620, and this tasty poultry was most definitely present on the table at the first Thanksgiving. That same century the birds were taken to Europe where they were confused with the guinea fowl, which had arrived on the continent by way of the country of Turkey, hence the name. Interestingly, Native Americans called this bird “peru.”

DRESSING/STUFFING Stuffing has been eaten since at least the time of the Romans, and probably before. In Europe during the Middle Ages, stuffing was known as “farce,” from the French word farcir, which means “to stuff.” The word “stuffing” first appeared in print in 1538 and held fast until the 1880s, when the Victorians decided that they didn’t so much like that word and changed it to “dressing.” Today “stuffing” is usually found inside the bird while “dressing” refers to a separate pan of the bread, vegetable and spice mixture. Recipes vary regionally; cornbread dressing is popular in the South, those with an Italian background probably add sausage to their recipe, while German-Americans prefer to mix in dried fruit, potatoes or apples.

CRANBERRY SAUCE The first English settlers to the new world called this bright berry a “craneberry,” due to its flowers that resemble the head of a crane. Native Americans already knew about the berry’s health-promoting properties and often mixed it with pemmican, a dried meat mix, to preserve it for eating during the long New England winters. Cranberry sauce gained in popularity after General Ulysses S. Grant ordered it served to his troops during the siege of Petersburg, Virginia during the Civil War, and in 1912 it became available commercially under the name “Ocean Spray.” If you listen carefully at the end of “Strawberry Fields Forever,” you can hear John Lennon repeating the phrase, “cranberry sauce.”

GREEN BEAN CASSEROLE Topped with crunchy fried onions, this side dish was invented by Campbell’s test kitchen in order to promote their soups in 1955, when smothering vegetables in a rich, creamy sauce was a popular trend.

Sweet Potatoes Columbus brought this orange root vegetable to the New World from the Caribbean island of St. Thomas, and Virginia saw the first stateside cultivation in 1648 (the white potato was not introduced for another hundred years). The addition of a buttery marshmallow topping dates back to the 1920s and 30s, when marshmallows – previously an expensive, handmade treat – became widely available commercially. Please note: sweet potatoes are not yams.

GREEN JELL-O SALAD Gelatin was invented in the late 1800s by Charles Briggs Knox, who hated to see his wife work so hard boiling calves’ feet to make aspic for gelatin dishes. After his death she went on to become one of the most successful businesswomen in New York. Congealed salads were the height of food fashion in the 1930s, and were called “salads” due to the bits of fruits and nuts inside the jiggley stuff, which gave it a salad-like appearance. Inexpensive and easy to make, Jell-O salads have since become a staple of potluck dinners across the nation.

Pumpkin PIE The pilgrims probably didn’t have pumpkin pie per se at the first Thanksgiving because they didn’t have an oven to bake the crust in. This squash, which dates back 9,000 years to Mexico, had been cultivated by the Native Americans for centuries, roasted or boiled for survival. The pilgrims might have made stewed pumpkin by filling the shell with a mixture of orange flesh, milk, honey and spices and baking it in ashes, but the first pumpkin pie did not appear until 1670.

PECAN PIE The pecan tree grew in Texas and New Mexico long before any humans arrived, as is evident from the fossil record. Some Native American tribes relied on its meat as a major food resource for almost a third of the year, and they introduced this hard-shelled nut to the French settlers of New Orleans, who quickly made it into “New Orleans Pie.” A simple dessert made with nuts, corn syrup, eggs and vanilla, the pecan pie was popularized by the manufacturers of Karo corn syrup earlier this century and remains a holiday dessert staple.

Did you know that food travels an average of 1,500 and 2,500 miles from farm to table? Yikes! That doesn’t include the traveling you’ll be doing over the holidays. Reduce your carbon footprint by cutting back on carbon emissions and eating locally. Not only will you be supporting local farmers, but you’ll reduce CO2 and packaging waste. Another bonus is small farms, opposed to mass-produced poultry, is often free-range, anti-biotic and hormone-free, and feed an organic diet. That means it’s better for you and environment. Check out our five favorite local New York farms to buy your Thanksgiving turkey … you can even pick up some at the Greenmarket.

Did you know that food travels an average of 1,500 and 2,500 miles from farm to table? Yikes! That doesn’t include the traveling you’ll be doing over the holidays. Reduce your carbon footprint by cutting back on carbon emissions and eating locally. Not only will you be supporting local farmers, but you’ll reduce CO2 and packaging waste. Another bonus is small farms, opposed to mass-produced poultry, is often free-range, anti-biotic and hormone-free, and feed an organic diet. That means it’s better for you and environment. Check out our five favorite local New York farms to buy your Thanksgiving turkey … you can even pick up some at the Greenmarket.

Norwich Meadows Farm – Head to the Greenmarkets at Union Square, Tompkins Square, Tucker Square, and 92nd Street for a certified organic, pasture raise, big-breasted beauty. They are raised in Norwich, NY on a 50-acre farm.

Violet Hill Farm – Place your order now for a fresh, hormone/anti-biotic-free, pasture-raised turkey from the Catskills, NY. After you submit your order you’ll be able to pick it up between November 20-24 at Abington Square, Jackson Heights, or Tompkins Square Greenmarkets.

Quattro Game Farm – Same deal … place your order now for November 20-24th pickup (at the Union Square Greenmarkey) of a free-range, antibiotic- and hormone-free turkey. Plus they have the only Eastern Breed Wild Turkeys in the state. All the birds are raised in Pleasantville, NY. 845-635-8202

Hoosic River Poultry – Order their pasture-raised white broad breasted turkeys through the Greenmarket including Abington Square, Jackson Heights, or Tompkins Square. They are working on heritage raised breeds for next year. They are raised in upstate NY in Buskirk.

King Bird Farm – Sign up for the waiting list to get one of these 10-14 pounders. They’ll let you know if you got one the Tuesday before Thanksgiving … it’s like the lottery! The turkeys are free-range and fed certified organic feed in Berkshire, NY.

Millions of Americans will sit down to dine on turkey this Thanksgiving, unaware that the bird they are enjoying is a far gobble from the turkeys that our country's forbearers ate. In fact, the pilgrims would have a hard time even recognizing the turkey on our tables – by look or by taste. It's a pale shadow of the birds that they knew, which were robust in both flavor and personality. Today the Broadbreasted White, a turkey breed developed in the 1950's for its heavy, white-meat breasts, accounts for almost 100% of turkeys eaten in America.

These big white birds cannot run, fly or mate naturally, and even if they could mate, they would not be able to reproduce. In fact, these turkeys can barely even walk, weighed down because of enormous breasts that were selectively bred to provide for Americans’ preference for white meat over dark. This modern type of turkey takes only three months to mature (vs. eight months for other breeds) and is pumped with hormones for fast growth and full of antibiotics for surviving their fetid, factory-farm living conditions.

Early Americans ate a very different bird. From the wild turkeys they found running in the forests of our young country, they raised turkeys that were far tastier and juicier than today’s pale breeds. Beautiful Narragansetts, Bourbon Reds, Blue Slate, Black Spanish and American Bronze turkeys were the choices of colonists, settlers, pilgrims and pioneers. When you close your eyes and imagine the Thanksgiving turkey on the wall of your childhood classroom, it is no doubt a Narragansett – a wily bird with brilliant brown and white-striped feathers to complement its bright red wattle.

All of these breeds have colorful plumage and were able to fly, mate and reproduce. Now called “Heritage Turkeys,” these self-reliant birds were the top choice for Thanksgiving tables for most of American history until they were driven from the market in the 1960’s by large-scale factory farming and its Broadbreasted White.

With a bit of research you can find a farm that breeds rare heritage turkeys near you, and bring home an historic bird for your Thanksgiving dinner. The American Livestock Breeds Conservancy and the Slow Food USA movement have recently called attention to the crisis in turkey farming, as the over-reliance on one breed has created a shallow gene pool and a lack of diversity that means one bad bug could wipe out whole turkey populations.

Plus, anyone with three taste buds can tell you how vastly superior a heritage turkey tastes when compared to the average grocery store bird. Heritage turkeys are juicier and more flavorful, thanks to their protein-rich diets and healthier environments with more open space. Smaller than the standard Butterball, they will have less white meat than you are used to and also longer legs – because these turkeys can actually run, jump and fly! Heritage turkeys will also cost more – MUCH more, as they take eight months to reach maturity compared to three months for the Broadbreasted White. You may also see small pinfeathers in the carcass that you won’t notice in standard birds, whose feathers are all white.

The best place to start shopping for a heritage turkey is at your local natural foods store. Mom and Pop places like Fresh off the Farm on the coast of Maine often pre-order birds from small family farms that you can drive to and watch the birds jump around.

Bigger health food stores also sell heritage turkeys. Whole Foods, Bristol Farms (California) and Vitamin Cottage (Colorado) order a variety of Thanksgiving birds from Mary’s Turkeys, a free-range poultry farm in central California that sells both organic and non-organic heritage varieties. Mary’s Turkeys are sold wholesale only, but are available at a variety of stores in 43 states you can search on their website.

Heritage Foods USA sells over 10,000 heritage turkeys from 50 farms each year and is the sales and marketing arm for Slow Food USA, a non-profit organization dedicated to eating locally and more consciously. Though you can’t choose which heritage breed of turkey you will receive, this one-stop online shop is a quick and easy place to find a bird for your Thanksgiving table.

Finally, check out Local Harvest, a website where small farmers can list the products to sell from their family farm. USDA certified-organic heritage turkeys start at $65 for a 4-6 pound bird and are still available to order today.

Don’t snooze on this one – heritage breeds are now in high demand as more and more customers tire of the dry, flat and flavorless meat of factory-farmed birds and yearn for a more traditional-tasting turkey. Arrange for yours today, and on Thanksgiving you will carve a bird that is more flavorful than any you have ever tasted. And your family will gobble up a piece of American culinary history that is making a comeback in a big way.

Its time to lock up all the chickens. We need to punish all these feather-clad criminals – enough is enough! The Centers for Disease Control and Prevention says poultry is the number one culprit for food poisoning and food-borne illness.

I’ve never trusted a bird that claims it can’t fly. Then what are those tasty wings for then? Making us sick! The CDC found chicken, turkey, and other poultry accounted for 17% of food-borne illness outbreaks. Beef narrowly escaped the top spot with 16% and vegetables clocked in at 14%.

Why is poultry so nasty? Salmonella is the dirty rat, along with other forms of bacteria, responsible for half the food-borne illness outbreaks.

But the reason poultry makes us sick is largely our fault. People get sick when raw poultry is mishandled; such as leaving it out or storing it at improper temperatures, or not cooking it long enough to kill any bacteria. Wow, people are stupid.

Today’s dish gets a flavorful boost from freshly chopped organic rosemary and 100% pure maple syrup. You can grill the burgers outdoors or indoors, as weather permits, and serve them with a side of roasted vegetables or a crunchy green salad.

All of the ingredients should be available at your local natural and organic food store.

Today’s dish gets a flavorful boost from freshly chopped organic rosemary and 100% pure maple syrup. You can grill the burgers outdoors or indoors, as weather permits, and serve them with a side of roasted vegetables or a crunchy green salad.

All of the ingredients should be available at your local natural and organic food store.

Combine the panko (or bread crumbs) and parsley on a large plate, and season with salt and pepper.

Whisk together the mayonnaise, Dijon mustard and poultry seasoning in a small bowl; season with salt and pepper.

Season the turkey cutlets on both sides with salt and pepper. Brush one side of each cutlet with some of the mayonnaise mixture, and coat in the bread crumbs.

Heat 2 tablespoons oil in a large sauté pan over high heat until the oil begins to shimmer. Place 2 cutlets in the pan, breading side down, and cook until golden brown and a crust has formed, about 3 minutes.

Flip the cutlets, and continue cooking until the bottom is golden brown and the cutlets are just cooked through, about 2 minutes longer.

Combine the panko (or bread crumbs) and parsley on a large plate, and season with salt and pepper.

Whisk together the mayonnaise, Dijon mustard and poultry seasoning in a small bowl; season with salt and pepper.

Season the turkey cutlets on both sides with salt and pepper. Brush one side of each cutlet with some of the mayonnaise mixture, and coat in the bread crumbs.

Heat 2 tablespoons oil in a large sauté pan over high heat until the oil begins to shimmer. Place 2 cutlets in the pan, breading side down, and cook until golden brown and a crust has formed, about 3 minutes.

Flip the cutlets, and continue cooking until the bottom is golden brown and the cutlets are just cooked through, about 2 minutes longer.

]]>http://www.organicauthority.com/blog/organic/organic-food-recipes/stuffing-crusted-turkey-cutlets/feed/4Turkey Recipes for Thanksgiving & Beyondhttp://www.organicauthority.com/organic-food/organic-food-articles/turkey-recipes.html
http://www.organicauthority.com/organic-food/organic-food-articles/turkey-recipes.html#commentsThu, 10 Dec 2009 09:20:24 +0000http://www.organicauthority.com/s1-foodie-buzz/c4-foodie-buzz/turkey-recipes/Are you looking for deliciousTurkey Recipes? Then we have a list of some amazingly delicious ones that you'll love to cook - and eat! We also have videos for most of these turkey recipes so you can see how to create them in your own kitchen. We also have yummy recipes for leftover turkey. If you are looking for information on how to select and buy an amazing, natural and healthy turkey, we cover that as well. Hope you enjoy our Turkey Recipes!

]]>Are you looking for Organic Turkey Recipes? Then we have a list of some amazingly delicious ones that you’ll love to cook – and eat! We also have videos for most of these turkey recipes so you can see how to create them in your own kitchen. We also have yummy recipes for leftover turkey. If you are looking for information on how to select and buy an amazing, natural and healthy turkey, we cover that as well. Hope you enjoy our Turkey Recipes!

How To Select A Turkey:

Let’s Talk Turkey – Shopping for your holiday turkey can be confusing without a crash course in poultry lingo. Let’s first examine what some of the labels mean. (I’m excluding the standard store-bought birds at mainstream grocery chains.)

How to Turkey your table with a heritage or a truly naturally raised, free range turkey for your holiday celebration. Heritage turkeys are the traditional breeds of turkeys which have not been “industrialized” for efficient factory farm production at the expense of flavor and the well-being of the turkeys.

Winter Turkey Pot Pie Recipe – This recipe is great to make with your leftover turkey from the holidays! When you shop for your holiday dinner, go ahead and pick up the ingredients for this recipe so you have everything you need.

Turkey Carcass Turkey Stock – This turkey stock is made with your leftover turkey carcass. It is a simple way to make your own stock and store it in the freezer for soups and sauces. This recipe will also save you money!

Quick & Easy Turkey Stock – If you are ever in a pinch and can’t make your own homemade turkey stock, use this. Why is this turkey stock quick and easy? Instead of starting from scratch with water and bones, you start with store-bought stock.

This recipe is great to make with your leftover turkey from the holidays! When you shop for your holiday dinner, go ahead and pick up the ingredients for this recipe so you have everything you need for this recipe.

This recipe is great to make with your leftover turkey from the holidays! When you shop for your holiday dinner, go ahead and pick up the ingredients for this recipe so you have everything you need for this recipe.